19 May 2008

Not that long ago I was lucky enough to win a cookbook from Elly of Elly Says Opa . She is a talented cook from the States of Greek descent. The cookbook I won is now a vital part of my collection Cooking From the Hip by Cat Cora.

In the last couple of years Cat Cora has become a familiar face on television's Food Network. She can be seen on Kitchen Accomplished, and co-hosting Melting Pot with chef Rocco DiSpirito. Cat also joined the Food Network's Iron Chef America series. The show is an American version of the Japanese cult series Iron Chef which pits culinary celebrities against each other. Until now, all the Iron Chef contenders were men.

Cat Cora grew up in a Greek-American community in Jackson, Mississippi. Her Mediterranean-flavoured dishes show the influence of both her Greek and American roots.This is the second of many recipes I will feature throughout the next few months by this talented chef.

When Elly sent me this cookbook she happened to mention the recipe for Avocado Tzatziki. I was definitely intrigued. What else could I do but give it a try!!!!! It appealed to me as well since I love tzatziki and all things Greek!!!

Cat Cora says, "Think of this as a California twist on a classic Greek condiment. Adding avocado to the tzatziki gives it a richer flavor and color. It would be excellent with any kind of grilled food such as lamb, chicken, pita, meatballs (keftedes) and fried fish."

In my previous post I served it with a classic Greek dish by Peter at Kalofagas . His recipe for Cheese Stuffed Keftedes is a definite keeper. My daughter loved this version of tzatziki as well and took half of it over to a pool party she was attending. The avocado adds another dimension to the dip creating a silkiness and lightness that is unexpected. Cat adds it in chunks, but , I preferred to mash it for a more creamy texture. Today I served the leftovers with some pita breads and crackers for a nice refreshing dip with...as Cat says... a "California twist".

Sylvie, Peter G, Jen, Andy: I really enjoyed the avocado version of tzatziki. The avocado gave the dip a silkiness and lightness that makes it a perfect dip.Elly: When the book arrived this recipe popped out for me:DPeter M: Give it a try everyone, you will be happy with the results!!!

holy mackerel, this is a great idea! i adore both avocados and tzatziki, and i think the combination of the two would be sensational! thanks for bringing this to my attention--three cheers for cat cora! :)

Hmm. Interestingly enough, I was just flipping through a Greek language cookbook published in 2000 which includes a recipe similar to this one - an Avocado "Tzatziki" sauce. Seems like it's not exactly a new "California" version of tzatziki after all...

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.